Gala Hua Dal (Cooked Lentils, Peas, and Beans)

Ingredients

Amount		Ingredient	Preparation
1-1/2	cups	lentils, yellow	(arhar dal) , or red lentils (masar dal) , or yellow split peas (supermarket variety), or yellow mung beans (moong dal)
1/4	teaspoon	turmeric
4-1/2	cups	water
1-1/2	cups	lentils	yellow

Directions

Pick lentils, peas, or beans clean and wash thoroughly in several changes of water.

Put the lentils, peas, or beans in a deep pot along with the along with the tumeric and 4-1/2 cups water; bring to a boil.

Be careful, they foam a lot. Stir often to make sure they do not lump together.

Cook over medium heat, partially covered, for 40 minutes (25
minutes for red lentils and mung beans).

Cover, reduce heat, and continue cooking for an additional 20
to 25 minutes (10 minutes for red lentils and mung beans) or
until soft.

Turn off heat and measure the puree. There should
be 4-1/2 cups puree; if not, add enough water to bring to that
quanity.

For a more ground puree, beat lentils, peas, or beans with a
whisk for 3 to 5 minutes.

Cooked dal can be kept for 3 days, refrigerated.

Cooked lentils and beans thicken considerably and become
gelatinous with keeping.

They also reduce in volume considerably.

Therefore remember to make allowance for such evaporation.